Pickled peppers Recipe
Autumn is near and I love having a closet full of conserved veggies prepared for the winter. Hot peppers are great with winter soups; they melt you inside out :)). Here’s a super easy method for conserving peppers that also works for other veggies too.
Ingredients
- Hot peppers ( I used about 20 , but you can use as many as you can fit in your jar)
- 4 bay leaves
- 6-7 dry pepper berries (or ½ tsp ground pepper)
- 1 tsp salt
- Apple vinegar - â of your jar
- Water - â of your jar
Directions
- Place the peppers in the clean jar*. Stuff the bay leaves and add the dry pepper.
- Boil the vinegar with the water in a pot, and add the salt. When boiling, remove the pan from the heat and pour the liquid in the jar, over the peppers. Donât forget to place under the jar a knifeâs blade so the jar wonât crack. This is it, as simple as that. You can eat the pickled peppers with vegetable soups and salads, but remember... they are spicy!
- *The jar has to be sterilized. In order to do this you have to heat your oven at 220 degrees and place the jar in there for about 15 minutes.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 20 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 116mg | 5% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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